The effects of wild thyme by-products (Thymus serpyllum L.) from supercritical fluid
extraction SFE1 (100 bar and 40° C) and SFE2 (350 bar and 50° C) on the quality of ground …

The antimicrobial and antioxidant effects of two spice extracts and their combination on raw
chicken meat during storage for 15 days at 4° C were studied. Raw chicken meat was …

The present study aims to evaluate the capacity of Hypericum perforatum L. extract (Hp) to
inhibit lipid oxidation in heated meat batters formulated with a healthier oil combination …

The antioxidant activity of thuja (Thuja occidentalis) cones extract (TCE) and peach (Prunus
armeniaca) seeds extract (PSE) were estimated by DPPH free radical scavenging activity …

The antimicrobial and antioxidant effects of different spice extracts in raw chicken meat
during storage for 15 days at 4° C were studied. Raw chicken meat was treated with BHT …

The antioxidant stability of minced pork treated with thyme and oregano essential oils (EOs)
was determined. Minced pork containing different concentrations (0%, 0.3%, 0.6%, or 0.9%) …

BACKGROUND This study examined the effectiveness of three individual spice (clove,
cinnamon and oregano) extracts and their combinations in raw beef meat during refrigerated …

Food is generally prepared and vacuum-sealed in a water bath, then heated to a precise
temperature and circulated in a sous vide machine. Due to its affordability and ease of use …

The antioxidant properties of sage (Salvia officinalis L.) and thyme (Thymus vulgaris L.), and
their mixtures were examined using the 2, 2‐Diphenyl‐1‐picrylhydrazyl (DPPH•) scavenging …

Four tannin samples extracted from chestnut wood (tannin oenologique, TO), grape (tannin
VR grape, TVG), oak gall (tannin galalcool, TG), and oak tree (tannin VR supra elegance …